The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA, currently at work on my first cookbook with Ten Speed, Vibrant. You can find me regularly at the Etsy blog and bonappetit.com.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
I'm available for freelance work; you can find my portfolio here. Contact me at hello(at)theyearinfood(dot)com.
Category Archives: holiday
November 20, 2012
 I have a thing for this time of year – starting this week and sweeping all the way through to the end of December. All of its sparkly, wondrous, glittering, cozy magic. If I had my druthers, I would lay for hours beneath a Christmas tree, inhaling its piney aroma, listening to old Christmas records,... caitlin - November 20, 2012 - 11:03 am
I love having these around in December, but have never added the cardamom. Quick question, does it go in the simple syrup or with the outer sugar layer? (I may have just missed it – if so, apologies!) Lizzy (Good Things) - November 20, 2012 - 11:30 am
Sounds delicious, and sooooooo festive! Brian @ A Thought For Food - November 20, 2012 - 11:39 am
These look so good! I’m the same way… For a number of reasons, I get stressed out this time of year. But it’s not going to happen to us… we’re going to beat it. NicoleD - November 20, 2012 - 11:51 am
I’ve always wanted to make these! Yours are so pretty! Kathryn - November 20, 2012 - 12:57 pm
This post has given me that first little frisson of excitement about the upcoming holiday season. I love anything sparkly and glittery and these are absolutely no exception to that rule. Serenity @ SoulWithStyle - November 20, 2012 - 8:34 pm
Absolutely beautiful! Very inspirational. Tine - November 20, 2012 - 11:33 pm
That’s art on a plate! thelittleloaf - November 21, 2012 - 12:24 am
I absolutely love the idea of a recipe that almost serves as a decoration in itself! These are just so sparkly and pretty. Louisa - November 21, 2012 - 1:06 am
I can’t describe what these do to my eyeballs! Stunning. Ashley - November 21, 2012 - 6:46 am
These are gorgeous! I’ve never had sparkling cranberries before but have half a bag left in the fridge and may need to give them a try. I kind of wish I could string them up and hang them around our house. So cute! ;) la domestique - November 21, 2012 - 8:39 am
This is a fantastic idea- so festive! It’s my favorite time of year too. kickpleat - November 21, 2012 - 10:15 am
I’ve always been so curious about these sugared cranberries after I spotted the recipe on a food blog nearly 10 years ago. How do they keep? Do you store them in the fridge? How long do they last? Your photos look gorgeous and they indeed do sparkle! Happy holidays, lady! Lynda - November 21, 2012 - 3:55 pm
I have imagined something like this, and now here you’ve realized it beautifully. I will be making this for sure this season. Happy Thanksgiving, Kimberley! Christian Rene Friborg - November 21, 2012 - 10:51 pm
This looks perfect on the table on Christmas day! Magda - November 22, 2012 - 8:12 am
What an amazing idea, they look so pretty, like little sparkly jewels. I will be making these for Christmas. Thank you! Cynthia - November 23, 2012 - 9:14 am
This looks soo yummy! I’m glad to have found your blog through etsy. I am going to create these small tasty wonders. Thank you! ~Cynthia Kasey - November 23, 2012 - 10:20 pm
These are so beautiful, Kimberley! They perfectly capture what I love about this season. I know what you mean about trying to not let the stress of the season get to you, and just revel in the magic all around. I hope you had a wonderful Thanksgiving, and hope to see you soon! Lori @ RecipeGirl - November 24, 2012 - 7:14 am
I have always wanted to make these. They’re gorgeous! Kristie V. - November 24, 2012 - 7:33 am
Beautiful photo! This recipe also arrived with my CSA box last week. Something’s telling me I’m supposed to be making this ;-) Stacy - November 24, 2012 - 2:54 pm
Oh, I feel the same way about this season!! I’m so glad you do, too, all things considered. (: I was so curious about these cranberries when I first saw them on Heidi’s blog but have never made them — perhaps this is the year! Wishing you all things sparkly, wondrous and cozy as we launch ourselves into the holidays. Crystal Clark - November 24, 2012 - 2:56 pm
mmm, looks yummy, and simple! I think they would be really pretty strung on a tree as well. :) VANI - November 25, 2012 - 1:29 am
GREAT RECIPE VANI - November 25, 2012 - 1:30 am
GREAT RECIPE. AN INNOVATIVE AND RICH RECIPE mimi - November 25, 2012 - 7:36 am
beautiful!!! I wish these could be strung and hung on my christmas tree!!!!! Jackie - November 25, 2012 - 6:39 pm
GORGEOUS! They look snow-covered, but I suppose that’s the point:) sara - November 25, 2012 - 8:04 pm
so gorgeous. thanks for the reminder. it’s a daily exercise to soak up the good things of this season, and not get carried away in the hustle of it. I’ll keep your words in my pocket. xo Joy - November 26, 2012 - 12:20 am
mmm this looks divine! Glamorous Glutton - November 27, 2012 - 12:18 am
These are so pretty, I have to try them. GG Ashley - November 27, 2012 - 8:22 pm
I LOVE this season too. Part of the reason for that is because the world is studded with beauties like these cranberries. So pretty. Kankana - November 29, 2012 - 5:33 pm
I have been thinking to try this for a while now! You convinced me :) Christine - December 4, 2012 - 1:17 pm
I made these yesterday, Kimberley. Tiny tart-sweet flavor explosions! They are delicious and completely addicting! Gourmet Creations - March 28, 2013 - 5:22 pm
Delicious! for the season we are in | Delightful Crumb - November 28, 2012 - 9:06 pm
[...] talk of sparkly tights and the sweet scent of pine needles, and I cannot wait to make a bowl of dazzling cranberries and some sort of gingerbread (I have my eye on this [...] Sparkling Cranberries « BATCH 22 - December 16, 2012 - 10:54 am
[...] Cranberries Slightly adapted from The Year in Food (who, in turn, adapted it from 101 [...] that which is beloved | Delightful Crumb - December 18, 2012 - 9:19 am
[...] chocolate bark coated in crunchy seeds, hummus paired with snappy crackers, spiced nuts and sparkling cranberries. Many of our guests were old acquaintances who also recently turned up in this geographic area and [...] Today is for Lovers | Glitter and Grit - January 23, 2013 - 6:19 am
[...] patterns and projects? Any suggestions? :: we don’t eat much (any) sugar in our house but these look so beautiful. Like they should be ornaments! :: I’m just about ready for a continuous [...]
November 15, 2012
 Thinking about eating well on the road was so easy during the summer. So many towns have a farmers’ market worth visiting, and putting together a huge impromptu salad is a breeze when the produce is abundant. Plus, it’s inherently tied to summer travel adventures, which are a very different kind of travel than the... by Kimberley show hide 28 comments charlotte au chocolat - November 15, 2012 - 7:50 am
I love this, Kimberley! So perfect for cold weather traveling. xo Stacy - November 15, 2012 - 8:21 am
Though I’ve been seeking variation from my typical bowl of oats in the last week or so, I do think you’re correct: oatmeal is coziness itself, and perfect comfort on a cold morning. And crystallized ginger atop is bliss. I’ll have to try your tried-and-true recipe! (Also: love the top photo!!) Ashley - November 15, 2012 - 8:28 am
I want that bowl and the oatmeal that is inside it! I love the idea of packing oats to go. Riley - November 15, 2012 - 8:36 am
This is a great idea! I need to make this soon! Norma Stafford - November 15, 2012 - 8:40 am
We do this when we go backpacking! But I never thought of crystallized ginger or cardamon…..will try that this morning when Pete returns from cycling with your Dad!! Kimberley - November 15, 2012 - 8:59 am
@Norma: I think backpackers have the market cornered on all the best ways to travel with nonperishable food. :) kickpleat - November 15, 2012 - 9:20 am
So good! I always make a crap-ton of granola when I travel, but I usually road trip in the summers. This looks so perfect and comforting for colder weather. Love the flavours too. Nicole @ Eat This Poem - November 15, 2012 - 9:57 am
I mix up a big batch of oatmeal on Sunday and bring it with me to eat when I get to work. So much better than the packaged kind! Daniel - November 15, 2012 - 10:05 am
Instead of dried cranberries, what else can I use? Kimberley - November 15, 2012 - 10:08 am
@Daniel: It’s all about experimenting in the kitchen. Most fruit would work! I use this same combo with whatever fruit’s in season: apples, strawberries, peaches. Try any dried fruit: apricots, mango, etc. erin @ yummy supper - November 15, 2012 - 11:18 am
Kimberley, such a good idea! I just took a quick trip to NY and I’m always thinking about what to bring along. Travel can be especially tricky when you’re GF, right? Vanessa Larson - November 15, 2012 - 11:33 am
What a great idea!! I find it so hard to eat well on the road but I never thought of this. Thanks for sharing :). Brian @ A Thought For Food - November 15, 2012 - 11:51 am
How wonderful this looks. I so rarely make oatmeal… but this makes me want to spruce mine up a bit. Denise | Chez Danisse - November 15, 2012 - 11:53 am
This is a great idea. Having healthy options while traveling makes the journey so much more enjoyable. I’ve never tried crystallized ginger in oatmeal, but I will be doing so soon. erin - November 15, 2012 - 12:49 pm
Without even realizing I turned to oatmeal the second it got cold. I love the combination of cranberry and ginger- it’s just perfect! NicoleD - November 15, 2012 - 1:36 pm
Prettiest oatmeal ever! jamie smith - November 15, 2012 - 2:07 pm
I have totally fallen back in love with oatmeal again. I also add butter and maple syrup. I love the travel friendly version! Kiran @ KiranTarun.com - November 15, 2012 - 6:05 pm
Great idea, Kimbery!! I love that we eat oatmeal almost 98% of the time at home. Jennifer at Meals, Squared - November 15, 2012 - 6:45 pm
Brilliant! And bookmarked. Kathryn - November 16, 2012 - 1:59 am
Packing oatmeal to go is such a great idea especially as all you need is some water and you’re good to go. The flavours in this are my absolute favourites as well. Katherine Sacks - November 16, 2012 - 6:50 am
This is a great idea for travelling. I just did an overseas flight, and rather then pack some delicious, healthy snacks, I relied on the airport connivance. Not smart. I would have loved to dig into this oatmeal instead. Beautiful as always! Elena - November 16, 2012 - 8:35 am
Just yummy! Great for the kiddos, too! Kathryne - November 17, 2012 - 6:50 pm
This sounds like a marvelous breakfast. I’d be happy eating it on the road or at home. Crystal Clark - November 18, 2012 - 8:46 am
I just found your blog; I’m going to add you to my RSS feed because I have liked what I’ve read so far. You have some really good ideas; from this granola to the smores bar. :) I’m excited to see more. sara - November 18, 2012 - 4:04 pm
oh heeelllooo gorgeous photos! I love it! We haven’t gone on a big trip in awhile, but I used to always take a collection of bars and instant oatmeal. Mind you,this was before I cook and care like I do now ;) I think this is a genius idea and I love that you share these “on the road” tips! Fork and Whisk - November 20, 2012 - 9:00 am
That sounds delicious. Perfect for the cold weather, sounds great with the ginger in there. Needful Things - December 30, 2012 - 5:59 am
This is such a good idea. I would love to make a peach-ginger combination.. or even ginger-fig … oh, the possibilities. Thank you for the inspiration! E - March 23, 2013 - 6:23 am
The coffee shop next to my work makes these in little to go containers with dried bananas and walnuts. Then they just stir in hot water and tell you to wait five minutes while it thickens. Now I can make them with a little less sugar and save my three dollars! Also I plan on throwing them in mason jars so I have my bowl ready when I get to work! Thanks so much for the recipe!
October 17, 2012
 What is it about pumpkins? They seem to possess this magical power over a certain cross-section of the population, reducing us to high-pitched cooing and uninhibited enthusiasm. I am all for enthusiasm. But can you think of any other fruit or vegetable that does this to us? I can’t. A couple weekends ago on a... by Kimberley show hide 30 comments Kathryn - October 17, 2012 - 11:57 am
It’s funny – pumpkin really isn’t much of a thing over here but I love seeing how excited some people get about pumpkin season. This has such delicious flavours (and the pictures are so stunning) that it might even convince me to think of pumpkins as something other than a halloween decoration! Joy - October 17, 2012 - 12:01 pm
So good! I love pumpkin everything so I can’t wait to try this. sarah - October 17, 2012 - 12:10 pm
Stunning pictures! And yes please, this sounds amazing. Tammy - October 17, 2012 - 12:17 pm
Dairy doesn’t agree with me, so this sounds perfect. I really need to get an ice cream maker. Lovely photos! alison - October 17, 2012 - 1:23 pm
Beautiful images. This is just perfect for fall. Well, as far as I’m concerned, just about anything with pumpkin and cinnamon is perfection. This looks delicious. Katherine Sacks - October 17, 2012 - 1:41 pm
I’ve been dreaming of ways to use pumpkin this season, and will gladly add this to my list. Beautiful photos as always! Kristin - October 17, 2012 - 2:07 pm
I need to get an ice cream maker, because I HAVE to make this – looks amazing!! Thank you. la domestique - October 17, 2012 - 2:42 pm
It’s true, I’ll go crazy for anything pumpkin during autumn, and your ice cream recipe here. For not having any dairy, it sure looks rich! kickpleat - October 17, 2012 - 2:50 pm
I’ve been thinking of making pumpkin yogurt but I like your idea better! Your frosty photos look luscious. Elizabeth - October 17, 2012 - 6:41 pm
Such breathtaking images! I adore coconut milk sorbet, and can imagine that it pairs wonderfully with pumpkin. jacquie - October 17, 2012 - 6:56 pm
i have been thinking about pumpkin yogurt as well – do you think yogurt could be substitued for the coconut milk? i’m not familar w/ that so i have no idea what the consistancy is. thanks Ashley - October 18, 2012 - 6:46 am
Fantastic lighting and colors! Pumpkin and coconut are such a winning combo. Courtney - October 18, 2012 - 7:43 am
I am definitely part of the pumpkin loving crowd so this is right up my alley! So awesome that it’s dairy-free, too! Sasha - October 18, 2012 - 2:06 pm
This comment is certainly going to contribute to the general enthusiasm over pumpkins. I love pumpkin ice cream. And pumpkin ice cream made with coconut milk? Yes, yes, and yes. I’m not going to forget about this recipe easily. I have no other choice but to make it this week. Happy autumn! Annaliese DeNooyer - October 18, 2012 - 3:55 pm
Okay – I had the SAME issue with the pumpkin coconut ice cream I made a few weeks ago. What I ended up doing, that partially resolved the issue, was to freeze for a few hours, whirl it in the food processor, and add additional coconut milk (only the thickest part) at this stage. Once I refroze the concoction, it had a lot more ice-cream qualities, without the negative dairy side-effects. I’m going to keep playing with the recipe and will keep you posted! Hannah - October 18, 2012 - 8:39 pm
Love that deep orange color Kimberley. I’ve been impressed with coconut-milk based frozen treats this summer … I guess now I have an excuse to keep it going all fall ;) Karen - October 19, 2012 - 3:26 pm
any suggestions to sub out the brown sugar? I’m only using maple syrup or honey at the moment; trying to stay away from processed sugars. Sounds yummy – will likely freeze into cubes and then process in my vitamix. HungryHuy - October 21, 2012 - 2:34 am
This sounds like a great way to use pumpkin this season! So this is not something you can really save for even past a day though because of how hard it will freeze? Maybe there’s a way to remove some water while retaining (most of) the flavor. Ashley - October 23, 2012 - 1:33 pm
Would you believe I have yet to play with pumpkin in the kitchen this year?! It’s just wrong. But I will quickly make it right. You and this ice cream have reminded that it is high time to put some pumpkin on the table. mommalovescookin - October 23, 2012 - 1:48 pm
Ok, ready, set, go! I actually have EVERYTHING on hand to make this. So… tomorrow we will be having this sweet treat! Mmmmmmm BTW I am totally a pumpmin swooner ;-) Fork and Whisk - October 23, 2012 - 8:52 pm
Definitely going to make this. Looks incredible. Joanne - October 24, 2012 - 12:17 pm
Wow, this looks so delicious! I love the combination of pumpkin and coconut. Rachel - November 4, 2012 - 6:38 am
This recipe was delicious! I ended up substituting the spices for 1 tsp. of pumpkin pie spice. Also, adding 1-2 Tbl of vodka (or other liquor) will prevent the ice cream from getting too hard in the freezer. Take care to not use too much though since it can prevent freezing all together! Rebecca - November 28, 2012 - 9:42 pm
YUM. This tastes amazing! Thank you! Needful Things - December 30, 2012 - 10:53 am
I’ve been looking for ideas to make coconut milk ice cream. I’m so happy I found this post! I’m going to play around with the flavor combinations & let you know how it turns out. Pumpkin Cheesecake Bites with Gingersnap Crust | Inquiring Chef - October 18, 2012 - 4:17 am
[...] Spiced Pumpkin Coconut Milk Ice Cream by The Year In Food [...] This Week’s Meal Plan and A Husband’s Perspective « hey, beth baker! - October 27, 2012 - 7:08 pm
[...] They were very tasty and we got to share them with some favorite friends, even better. We had this [vegan] pumpkin ice cream with homemade magic shell for dessert. Friday: When the fridge is feeling [...] Spiced Pumpkin Ice Cream (Vegan) « Figsinmybelly - November 6, 2012 - 8:27 am
[...] recipe adapted from The Year In Food [...] Smashing Pumpkins | Blogeats - November 14, 2012 - 7:27 am
[...] A beautifully photographed pumpkin and coconut milk ice cream from Kimberley Hasselbrink’s blog The Year in Food. [...] Spicked Pumpkin Coconut Milk Ice Cream « RealFooding.net - December 2, 2012 - 4:32 pm
[...] Get recipe at The Year In Food >> [...]
October 4, 2012
 Where does one begin? What it feels like is that everything in my life has led me to this exact moment, and this exact moment is right where I want to be. Two years ago, nearly to the day (October 7th), I left my job as a massage therapist because I was badly injured from... by Kimberley show hide 73 comments tami - October 4, 2012 - 11:17 am
congrats! such wonderful news. xoxox :) Ashlae - October 4, 2012 - 11:26 am
What exciting news, Kimberley! So happy for you – congratulations! Stephanie - October 4, 2012 - 11:29 am
A book with Ten Speed! about colors and freshness! Ah, you are *so* living the dream. You go, girl! :D Gilda - October 4, 2012 - 11:32 am
This is so inspiring and exciting, Kimberly! Congratulations to you! I am excited to see Vibrant come to fruition. Megan Gordon - October 4, 2012 - 11:36 am
YAHOO!!! I kept stalking your blog waiting for this announcement :) As you know, so happy for you and so excited for this AMAZING sounding (and unique) book. I hope you did (or are doing) something to celebrate. I suggest champagne! xx alison - October 4, 2012 - 11:37 am
Wow! That is so exciting! You are truly leaving the dream…and it is beautiful. Wishing you all the best in this new adventure. Oh…and that first image…amazing. James Meetze - October 4, 2012 - 11:46 am
Oh Kimmy, I’m so thrilled to hear this! You deserve it all and, having made many of your recipes, I know it will be both visually stunning and culinarily delicious beyond compare. Cheers! sarah - October 4, 2012 - 11:51 am
Hip Hip!!! So so happy for you. Yeah! Annie - October 4, 2012 - 11:51 am
Congratulations! You so deserve this! Kasey - October 4, 2012 - 11:51 am
Yay! Congratulations to you. Wonderful news and excited to finally see it be public! Those cakes are gorgeous, btw… Elenore Bendel Zahn - October 4, 2012 - 11:52 am
Woooooha – Life is such a crazy adventure! It’s amazing to think about what happens when we throw ourselves deep in the the sea of our passion. Our deep desire. That´s where the good stuff will open up to us and I am so happy to see that happening to you! Happy bliss and crazy foodies – Big hug from Elenore at Earthsprout Brian @ A Thought For Food - October 4, 2012 - 11:52 am
This is marvelous news! Congratulations Kimberley! I wish you the best as you leap into this next project Jacqui - October 4, 2012 - 12:00 pm
Yay, this is so exciting! Congrats to you! I’ve loved your color series from day one, so I can only imagine a whole book filled with color and flavor! SG - October 4, 2012 - 12:03 pm
SO AWESOME! oh man! You are so talented and amazing – I can’t wait to pick up my very own copy (signed I hope!). K! Laura - October 4, 2012 - 12:05 pm
Woohoo! So excited for you Kimberley! Can’t wait to see/read/experience your beautiful creation. Big congratulations and high fives :) Nader Khouri - October 4, 2012 - 12:07 pm
That’s amazing!! Congrats!! Beth | {local milk} - October 4, 2012 - 12:09 pm
Congratulations! I relate so much to the draw towards narrative, color, and light… and in sort of blindly setting out on this project and hoping it leads to something without even necessarily knowing what that “something” is at the very beginning. Just feeling as if life has conspired to put you on this path. And it did lead to a very real something for you! Very inspiring, as is your work! Again, congrats! Ashley - October 4, 2012 - 12:12 pm
So incredibly happy for you. I can relate to your story quite a bit, and it seems that for me as well things are finally falling into place. A huge congrats to you!! I can’t wait to have this masterpiece on my bookshelf. Christine - October 4, 2012 - 12:14 pm
Such wonderful news. And so well-deserved! Congratulations, Kimberley. Kate - October 4, 2012 - 12:19 pm
Congratulations! The book sounds fantastic. As for the recipe, you have impeccable timing. I have a gluten-free friend coming to dinner tomorrow and figs in the fridge from my sister’s tree. Perfect! Annaliese - October 4, 2012 - 12:21 pm
This is so unbelievably exciting! It’s sort of amazing what great things come out of some unfortunate events. I am so happy that you’ve found your way to this project and look forward to reading about the process. And, 10 Speed Press? Amazing! Diana - October 4, 2012 - 12:29 pm
Congratulations!!!! I really enjoy all of your posts and can’t wait to see the new project! Marisa - October 4, 2012 - 12:29 pm
Kimberley, I continue to be so thrilled for you! Also, here’s a funny thing. That plate you’re using up above? The off-white one with the scalloped edges? Those are my dishes. I have a whole set of them (as does my mom and my sister) and they have a fun story. They were originally giveaways in boxes of dishwasher detergent in the 1950s. Next time I see you, I’ll tell you the wacky story of how my mother has been picking them up at thrift stores since 1988. Beth - October 4, 2012 - 12:30 pm
Congratulations! What wonderful news. So many beautiful books have been coming out of Ten Speed Press lately. Thank you also for the recipe. I have black mission figs at home that desperately needed a purpose, and this looks just perfect. Ashley - October 4, 2012 - 12:38 pm
I love it!! So very excited for you! You DID it!! Savor this moment and then hurry up and get started because I NEED your book in my hands. Kathryne - October 4, 2012 - 12:39 pm
Thrilling news indeed, Kimberley! I am so happy for you. I know your future book will become a fixture on my coffee table and a source of much inspiration. Yay for you! Stacy - October 4, 2012 - 12:41 pm
Congratulations!!! I am SO pleased for you, Kimberley! The title and the plan sound like a perfect fit — you really do have a niche to fill with your unique and lovely work. Best wishes for these early days of the process. Oh, and those cakes? They look absolutely delicious. Sue Young - October 4, 2012 - 12:45 pm
and a great fit. thanks, sue in So CA la domestique - October 4, 2012 - 12:46 pm
Your book is going to be crazy awesome and I cannot wait to have it on my shelf! Congrats, Kimberley! jamie smith - October 4, 2012 - 12:50 pm
i am thrilled for you! congrats! Kristen - October 4, 2012 - 12:50 pm
Congrats!! Can’t wait to see the end result. Elizabeth - October 4, 2012 - 12:57 pm
I am so proud of you and SO delighted that you’re going to make this book. A huge, heartfelt congratulations to you Kimberley. This is amazing, awesome news! ashley englisha - October 4, 2012 - 1:05 pm
oh, YAY!!! that is so, so wonderful to hear, and very well deserved. kudos to you!!! kate - October 4, 2012 - 1:10 pm
i am SO excited for you, K! Elizabeth - October 4, 2012 - 1:33 pm
I knew it was a matter of time before this FABULOUS news was announced. Congrats, sweet Kimberley. Truly, an honor so well-deserved (and right up your alley!). I, for one, know I cannot wait to buy one of the first copies. You are an inspiration, time and time again. p.s. thanks for the shout out! :) Heidi @foodiecrush - October 4, 2012 - 1:46 pm
Congratulations on your fab news! Can’t wait to see the finished product. Courtney - October 4, 2012 - 1:47 pm
Congrats on very wonderful news! I’ll anxiously await the release of your colorful book :) Katherine Sacks - October 4, 2012 - 1:56 pm
Kimberley so excited for you! I can’t wait for your wonderful book to be out! And I’m exciting to see the process. As always, a lovely post! Alice @ Hip Foodie Mom - October 4, 2012 - 1:57 pm
Congrats to you! I just came across your blog today. . it is beautiful! Emma @ Poires au Chocolat - October 4, 2012 - 2:31 pm
How exciting! Congratulations! Brianne - October 4, 2012 - 2:40 pm
Wow! What a wonderful opportunity for you. Congratulations, Kimberley! sara - October 4, 2012 - 3:11 pm
yessssss!!!!! Oh I just love it all so much, Kimberly. Can’t wait! You’ve got a team rooting for you! Ken - October 4, 2012 - 3:52 pm
Amazing and well-deserved, Kimberly! Have fun and obsess away, it makes for great results! :) Thanks also for pairing this great news with two of my favorite things: polenta cake and figs. Peace, K Nicole - October 4, 2012 - 5:08 pm
So happy for you! It will be so gorgeous! kickpleat - October 4, 2012 - 5:27 pm
So well deserved and I love the idea behind the book!!! It’s a perfect project for you. I’m thrilled and can’t wait to see it in print. Yipeee! ileana - October 4, 2012 - 8:01 pm
Can’t wait to see it. Congratulations!! And this cake with figs looks absolutely delicious. Dana - October 4, 2012 - 8:23 pm
Well deserved! Yes, it will be the hardest and best job of your life…like having a kid! If I can help in any way, don’t hesitate to ask. Best wishes! Stephanie - October 4, 2012 - 9:29 pm
Thrilled for you!! Can’t wait! Kiran @ KiranTarun.com - October 4, 2012 - 9:33 pm
Congrats for all the success on your way, Kimberly :) Norma & Peter - October 4, 2012 - 10:01 pm
FANTASTIC!! So thrilled for you! thelittleloaf - October 5, 2012 - 1:13 am
Congratulations!! The book sounds like it’s going to be absolutely wonderful. I love how life can creep up on you with a series of fortuitous events :-) Louisa - October 5, 2012 - 3:51 am
Amazing news! Congratulations – I’m sure it will be just ace, like your blog! Bob - October 5, 2012 - 10:12 am
WUNDERBAR! You go Girl! tigress - October 6, 2012 - 4:47 am
that is awesome! go you! looking forward to its release! :-) Hannah - October 6, 2012 - 7:42 am
Kimberley – I can’t wait to read VIBRANT! Inspired and inspiring. Congratulations. And gorgeous, gorgeous figs to boot. Amelia Morris - October 6, 2012 - 11:15 am
yayyyyyy, Kimberley!!! Cannot waaaaaaait to see it!! xo Charlotte au chocolat - October 6, 2012 - 2:25 pm
Yay!!!! Congrats, Kimberley! What wonderful, exciting news!!! Hope you find much joy and pleasure in the process, and I can’t wait to see the finished product! Oh, and I absolutely love the title! xo tinq - October 7, 2012 - 6:53 am
Congrats! Another example of follow your passion and good things happen!! Kathryn - October 7, 2012 - 7:21 am
I just love the idea of this book; it’s everything that makes you & this blog so special. Congratulations Kimberly; Spring 2014 can’t come soon enough. Cara - October 7, 2012 - 3:35 pm
Congratulations! This is going to be such a fabulous work of art. I can’t wait! Anne Zimmerman - October 8, 2012 - 7:12 pm
This is such great news! Sean and I just walked up to the Pot Hill bench where we saw you months ago, deeply in the sludge of finishing your book proposal. And now you are writing a book! It’s going to be a wild, awesome ride. Carly - October 9, 2012 - 12:15 am
Wow, that is exciting news! Congratulations! It’s a good reminder that experimenting with different interests can clarify which things are real passions. I can’t wait to see Vibrant come to life. Best wishes from Amsterdam. risa - October 9, 2012 - 8:25 pm
Really, really beautiful. I’m so glad you’re preoccupied light and color . . . what a treat for the rest of us. So looking forward to the book. Magda - October 10, 2012 - 8:07 am
Congratulations! That’s wonderful news and it goes to show that our first loves are the ones that follow us throughout our lives and sometimes come back to bring us more joy than we’d ever imagined. Your love of photography is so evident here in your blog and I can’t wait for your book. Denise - October 10, 2012 - 1:10 pm
Congrats! I’m really excited for you and it’s totally deserved! Lynda - October 11, 2012 - 2:44 pm
I only just saw this! Congratulations – this will be a fabulous and beautiful book indeed! kristin a. - October 11, 2012 - 3:05 pm
Congrats Kimberley! I can’t wait to see the book, and watch your outtakes along the way. erin @ yummy supper - October 12, 2012 - 8:35 am
HUGE congratulations to you, Kimberley! Food and color… brilliant. And Vibrant, what a great title. I can’t wait to see and buy your book. It was nice to hear from you on YS. I’d love to talk books sometime – maybe even get together for coffee? So far I’m loving the process, but I hear it can get pretty tough. All the best to you, Michael - October 13, 2012 - 11:45 am
Congrats, Kimberley! “If you will it, it is no dream”… What I’m Digging | Small Measure - October 5, 2012 - 4:26 am
[...] works! *Met Gustav in Brooklyn; great guy, gorgeous jewelry. *Corks as fire starters-who knew? *A new book, and a special cake (fig & polenta, oh [...] ROAST BROCCOLINI WITH SMOKED PAPRIKA VINAIGRETTE // SIMPLE THINGS // A GIVEAWAY » The Year In Food - November 28, 2012 - 5:53 pm
[...] stay with through most of December. I’m in the thick of three big projects in addition to my cookbook and this site, and I just want to stay sane. To breathe. I want to enjoy the heck out of my [...] WINTER INSPIRATION: CITRUS » The Year In Food - January 25, 2013 - 1:41 pm
[...] I’ve been experimenting with citrus curds for my cookbook. Love these two versions: Sara’s meyer lemon curd at Sprouted Kitchen and Heidi’s [...] ROASTED BANANAS WITH CACAO NIBS + PISTACHIOS » The Year In Food - February 25, 2013 - 3:22 pm
[...] ever before – they’re an antidote to the mental focus required in the making of this cookbook. But let me make clear: I am really and truly and deeply loving the work of the cookbook. [...]
September 26, 2012
 This year, for me, seems to be defined by my comfort zone and its boundaries. I’ve been hungrily collecting those quotes, you know the ones, things like If it doesn’t scare you, it’s not worth the effort. And whatnot. Well, last weekend I taught my very first class ever – on the basics of food... by Kimberley show hide 36 comments Erin - September 26, 2012 - 7:48 pm
I can’t say I’ve ever thought of putting pears and cocoa powder together before but these crisps look amazing. As for going after things you love-how awesome! I think sometimes it’s super scary to go after things that aren’t necessarily a “sure bet” but deep down feel like the right thing (currently experiencing that myself- what a ride!) la domestique - September 26, 2012 - 8:03 pm
The pears look so good, I can’t wait to give it a go (I’m putting together a post on chocolate pear tart for tonight- hey hey!) I feel you on the pushing out of your comfort zone thing. I was toying with the idea of teaching a food styling workshop and then one of my local readers sent me an email requesting it. Ok universe, I hear you. When I saw you did a workshop it was very encouraging. Here’s to growing and putting yourself out there! Stacy - September 26, 2012 - 8:40 pm
High five to you indeed!! Sounds like an excellent season. And these crisps, my goodness. I shall be picking up a few pears at the market this weekend! Ashlae - September 26, 2012 - 8:43 pm
High five for going after the things you love, indeed! And these cocoa pear crisps are just the excuse I needed to finally (!!!) purchase a mandoline. Kiran @ KiranTarun.com - September 26, 2012 - 10:05 pm
Good luck in your future endeavours! It already looks like an amazing journey :) And that crisps? Oh my! thecitygourmand - September 27, 2012 - 12:08 am
Wow, I love how the cocoa gives the crisps such a beautiful texture ;) Tine - September 27, 2012 - 12:27 am
Yum! Kathryn - September 27, 2012 - 1:34 am
I’m so glad you posted this recipe, I was so intrigued by the picture on instagram and they sound just as delicious as I expected and the pictures here are so striking. I’m so glad that you’ve had the chance to share your amazing photography talents with people; I know I learn so much every time I visit your site. Emma @ Poires au Chocolat - September 27, 2012 - 3:05 am
These look amazing – I can’t really imagine how pear crisps taste, but I can’t wait to find out. Especially as chocolate and pear is one of my favourite combinations! Also, looks like you did a wonderful job teaching – it’s such a rush to pass on what you know. Sasha - September 27, 2012 - 3:19 am
I just added pears to my grocery list so that I can make this. Like now. Or this afternoon. I love pears and I look forward to trying them in such an intriguing and unfamiliar form (baked! and with cocoa!). And a big high five for teaching a class and going after your passions! Dianne - September 27, 2012 - 3:41 am
What a wonderful item to use on a desert will add this to my must makes. Will try them tomorrow. Big thank you for the idea. thelittleloaf - September 27, 2012 - 5:29 am
What a wonderful idea. I love the combination of chocolate and pears and these look like a beautifully light version. Beautiful beautiful photos too. Ashley - September 27, 2012 - 6:41 am
I can completely relate about life being a string of exciting unknowns. I never thought that was the path for me. I always thought my role would be behind a desk doing architecture work until retirement. My how things have changed. It’s so great you decided to teach and share you amazing talents with others. I would have loved to attend! Oh yeah…the pears sound outstanding. Courtney - September 27, 2012 - 7:19 am
Congrats on teaching your first class! That’s an amazing accomplishment. This post couldn’t have come at a better time because I just inherited 29 lbs of pears and was trying to think of other ways to use them besides preserves and jams. Cocoa, ginger, and pears = yum! jamie smith - September 27, 2012 - 9:14 am
Kimberz, I’m so proud of you! I am thrilled that you have found work that you love and makes life juicy! How exciting, indeed. High five! Now, off to make some pear crisps! XO Jacqui - September 27, 2012 - 9:36 am
Congrats on your new venture! I’m sure you did an awesome job! And I was just thinking about making some pears crisps before I saw this; same wavelength. SG - September 27, 2012 - 10:10 am
High five lady! I was just looking at two pears in the kitchen and wondering if I should eat one. Looks like fate has stepped in – thank you! Nicole - September 27, 2012 - 11:02 am
Congrats on your first workshop and these pear crisps look great! I have also been looking at a lot of quotes like the one you mentioned, hello pinterest, and thinking constantly about taking the next steps. It’s nice to know someone like you feels the same way–thank you. Beth - September 27, 2012 - 11:07 am
Congratulations on teaching your first workshop. I’m quite familiar with the “holy crap, this is a scary thing I’m about to do feeling,” but I find it always precedes incredibly worthwhile endeavors. I’d never have thought to put together cocoa and pears, but these crisps look delicious. Thank you for sharing the recipe! kickpleat - September 27, 2012 - 12:52 pm
Yay, congrats on teaching and jumping into the abyss! Always good to test boundaries and shake things up. I’m actually not a pear-lover (I’m a staunch pear-hater, actually), but these look really good. Drying them out into crisps would get rid of their mealy texture that I don’t like. Nicely done. Lottie @ Lottie's World of Cakes - September 27, 2012 - 2:40 pm
Wow, these look and sound great! What a fantastic idea! Hannah - September 27, 2012 - 9:49 pm
Yay, big high five! I’ll bet you were amazing (where was the class? SF? Let us know!) I saw the crisps come up on Food 52 and wasn’t convinced but you have swayed me. And I surely have enough pears coming in right now off our tree to try something new! Cheers to being brave, and to the things that comfort us behind the scenes of bravery :) ileana - September 28, 2012 - 9:07 am
These are lovely. Congrats on teaching your first class! Kasey - September 28, 2012 - 12:49 pm
Good for you for breaking out of the comfort zones! I think that’s when the great stuff tends to happen. Also, these crisps sound out of this world delicious. Riley - September 29, 2012 - 8:03 am
This is such a creative dish! Beautiful photos as well. Cara - September 29, 2012 - 10:59 am
Love the sound of this! Such a wonderful fall snack and so simple too. sara - September 29, 2012 - 11:43 pm
I’m so proud of you!!! The class looks like it went fabulously. You have so much to offer, wish I could have been there. You are a beautiful example of living on the edge. Go forth, lady. Oh, and the pears, amazing. Jocelyn Pascall - October 1, 2012 - 2:56 pm
These look incredible. I am totally pinning this for future consumption. Beautiful photos and nice work on the class! Usually it’s the things that scare us the most that are the most well-worth it. kale - October 1, 2012 - 5:20 pm
so pretty!! well done. :) Kathryne - October 1, 2012 - 6:38 pm
Hi five to that! Good for you, Kimberley. I’m sure I could have learned a lot from your class. I used to live near a health food store that sold dehydrated pears. Addictive! These look like cocoa-dusted homemade versions. shelley - October 2, 2012 - 6:43 pm
Hmmm. Pear crisps. That’s a new one on me, so guess what? People learned stuff. AGAIN! sarah - October 3, 2012 - 12:41 pm
Yeah, for you! Really, I love hearing of people over coming their reservations and fear, to do something they love. It’s so encouraging. And, oh! pears and cocoa! These are amazing. {I might replace the ginger with cardamom when I make them, ha. :) } MikeVFMK - October 3, 2012 - 3:16 pm
Yay for you. Breaking free from comfort is hard but rewards you. And I’m sure your students loved the time spent with you learning. Beautiful crisps, seems like the perfect response to what fall has to offer. Kelsey - October 4, 2012 - 10:27 am
I have a sticky note on the bathroom mirror that says “if you’re dreams don’t scare you, they’re not big enough.” Yay for big dreams, lady. Inspired. Rihanna’s Diamonds + Late Tuesday Links « Fashion in the Urban Jungle - October 9, 2012 - 5:38 pm
[...] Coco Pear Crisp [...] Chai Spiced Apple Crisps | Greens & Seeds - October 14, 2012 - 3:06 pm
[...] idea for these came from Kimberly’s Cocoa Pear Crisps. I had to make many adjustments as I went along. Maybe because my mandoline doesn’t say 1/8 [...] |
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